Mussels with White Wine

Ingredients

• 4 kg mussels
• 3 white onions
• 3 Carrots
• 0.5 leek stalk
• Olive oil (extra virgin)
• 0.5 bunch flat‑leaf parsley
• 250 ml dry white wine
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Sort the mussels. Discard any open shells, then brush closed ones under running water and remove beards.

2. 2.

   Peel and finely chop the onions. Peel or clean the carrots and leek, wash them, then dice or mince everything into small cubes. Wash the parsley, shake dry, and finely chop.

3. 3.

   Heat 3 tbsp oil in a large pot, sauté the onions first, then add the remaining vegetables. Add 250 ml water and the wine, bring to a boil. Season with salt and pepper. Add the mussels to the pot and cook covered over high heat for 10–15 minutes, shaking vigorously occasionally. Stir in the parsley. For serving, drain the mussels (discard any still closed), plate them, and serve with the broth. Fresh white bread pairs well.